School is in a full session for over two months now, so these delicious and Fluffy Cream Cheese Blueberry Pancakes make an appearance on our table quite often.
We are almost at the Fall break, but temperatures are not getting any better. We are still in the ’90s and that’s really not good. You see, I am a big fan of comfort food, cooler weather, autumn, so these summer temperatures are not fun to me at all.
Anyhow, my boys always loved a good hot breakfast before school. Most of the time, I would prep ahead so they could have a quick meal in no time. Sometimes, I also make waffles which we really love.
To make these yummy pancakes you really do not need to be a rocket scientist. Just a bit of time and they are done quickly. You may add any other berries as well, or chocolate chips.
However, during summertime, I get the best berries just like these blueberries and freeze them so I could make this all year round.
Blueberries, especially frozen wild blueberries produce such a pretty color and they are amazing for us. Do you like organic wild blueberries? You can get them frozen in the grocery store and they are an absolute delight.
You guys going to love these scrumptious pancakes because my family and I just adore them for breakfast, brunch or a quick snack.
I have several dinner pancakes on my blog as well as waffles and wonderful breakfast ideas. If you search my blog, you’d probably need more than an hour. I have so many amazing recipes for you to try.
If you try my tasty Fluffy Cream Cheese Blueberry Pancakes or any other recipe from my site, please tag me on Instagram. @sandraseasycooking #sandraseasycooking Thank you in advance!
Delicious and easy blueberry pancakes with tasty homemade blueberry sauce.
- 2 cups all-purpose flour
- 2 tablespoons Sugar or any other sweetener I used Swerve
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 Pinch Kosher Salt
- 2 large eggs separated yolks, and egg whites
- 1 teaspoon Apple Cider Vinegar
- 1 1/4 cup buttermilk
- 6 ounces cream cheese room temperature
- 2 tablespoons unsalted butter melted
- 1 teaspoon Vanilla Extract
- Ghee or unsalted butter for the skillet
- 1/2 cup Blueberries
- 2 cups Blueberries, fresh or frozen (You can use even wild frozen blueberries)
- 1/4 cup sugar
- 1/2 cup water
- 1/2 tablespoon lemon juice
- 1/2 tbsp Cornstarch or any other thickener (no flour)
- Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
- In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like to use an electric mixer to make these as smooth as possible
- Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.
- Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.
- Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It's good to have measuring cup close and use it as a ladle.
- Add blueberries, one at the time and slightly push down into pancake. No need to over crowed the pancake.
- Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 minutes.
- Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven or microwave until ready to serve. I even heat them up in the microwave for 30 seconds just before serving,
- Drizzle a bit of sauce over ir and enjoy, You may also add whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.
Place one and a half of blueberries in a saucepan and reserve half o the cup for later. Cover with sugar and pour water over it a good squeeze of lemon.
Then, cook over medium-low heat until mixture comes to a slight boil.
Meanwhile, dissolve cornstarch in the cup with a few tablespoons of water, mix until smooth. Then dissolved cornstarch to the blueberries and bring mixture to a boil again.
Continue simmer ing on low heat for a few more minutes, or until sauce reaches thicker consistency. Add water, one tablespoon at a time, if the sauce gets too thick.
Add that half of the cup of reserved blueberries, stir and enjoy.
If I am eating pancakes or waffles I usually do gluten-free and sugar-free, however, sometimes I even use almond flour to make it just to keep it low carb. Just to add that Almond flour will not give you the fluffiest pancakes, but they are low carb so no complaints here.
Just use whatever you feel is right for you. I use sugar-free sugar as I like to call it, which is most of the time either monk fruit sweetener or Truvia. Also, "maple syrup" sugar-free. Which is not maple syrup just taste a bit like it. What I wanted to say that you can make it meet your dietary needs, it might not be exactly the same but you don't have to restrict yourself too much.
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